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Guinness cupcakes with Baileys buttercream
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1 bottle | Guinness |
1 cup (2 sticks) | unsalted butter |
3/4 cup | unsweetened cocoa powder |
2 cups | all purpose flour |
2 cups | sugar |
1 1/2 teaspoons | baking soda |
3/4 teaspoon | salt |
2 large | eggs |
2/3 cup | sour cream |
For the Bailey’s buttercream: | |
1/2 cup (1 stick) | unsalted butter, softened |
3 to 4 cups confectioners’ sugar 3 tablespoons Bailey’s Irish Cream | |
1 tablespoon | heavy cream |
Preheat oven to 350. In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
Bring Guinness and butter to a simmer in large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
In the bowl of a stand mixer, beat eggs and sour cream. Add Guinness-chocolate mixture to egg mixture and beat until just combined. Add flour mixture and beat on medium-low speed until combined.
Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.
For the frosting, place the butter in a large mixing bowl and beat until creamy.
Gradually add the sugar, 1/2 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is the consistency you desire. I like it relatively stiff for piping purposes. You may not need to add all of the sugar at this point.
After all sugar has been added, add Bailey’s and milk and blend until just combined. Add remaining sugar if the liqueur has made the frosting too soft.
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